What can I add to my soup to make it creamier?

We're making this soup creamy in two different ways. First, we're using a roux to help thicken the soup, but this also gives it a creamy texture. And then we're finishing off the soup with some heavy cream - a little goes a long way, so it may not sound like a lot, but it's enough to make the soup creamy.

Why don't you cook the noodles in the soup?

I don't love how pasta stored in a soup gets soggy, so I typically write soup recipes out to serve them together, but store them separately. This also makes it easy to adjust the amount of pasta each person wants. I might want less, and my kids may want more, so it's a win for everyone.

How do you make chicken noodle soup thicker?

If you plan ahead, you can use the roux method, but you can also simmer uncovered to help evaporate some of the liquid and thicken it naturally.

Homemade Creamy Chicken Noodle Soup Recipe (Warm & Cozy)

Description

This creamy chicken noodle soup is pure comfort food! Ready in 45 minutes with tender chicken, perfectly cooked noodles, and rich homemade flavor.

Ingredients

Units Scale

2 Tbsp. olive oil
2 Tbsp. butter
1 1/2 lb. chicken thighs (skinless, boneless), cut into small bite-sized pieces about 1/2-inch
1 tsp. poultry seasoning
1 1/2 tsp. sea salt, divided
1/8 tsp. black pepper
1 small yellow onion, diced (about 1 cup)
3 medium carrots, diced (about 1 cup)
3 medium stalks of celery, diced (about 1 cup)
1/4 cup all-purpose flour
6 cups chicken bone broth (or chicken broth)
1 cup heavy cream
12 oz. egg noodles

Instructions

Heat oil and butter over medium-high heat in a large soup pot or dutch oven.
Add chicken thigh pieces and season with poultry seasoning, 1 teaspoon of the sea salt, and black pepper. Cook, stirring occasionally, about 4-5 minutes.
Add onion, carrots, celery, and remaining 1/2 teaspoon salt to dutch oven and stir to combine. Cook for 3-5 minutes, until veggies are soft.
Sprinkle flour over the veggies and chicken and stir to combine; the flour mixture should look like a paste. Stirring constantly, cook for 30-60 seconds.
Add chicken broth and bring the mixture to a boil. Turn the heat down to low and simmer for 10 minutes.
While soup is simmering, cook egg noodles according to package instructions and drain.
Stir in heavy cream and place egg noodles in a bowl. Top with soup and finish with flaky salt and freshly cracked black pepper.

Notes

Storage: Store leftover homemade creamy chicken noodle soup in an airtight container in the refrigerator for 3-4 days. I recommend storing the noodles separately so they don’t get soggy, but if you do, you may need to add some extra broth when reheating to account for the liquid the noodles will absorb. Reheat soup in the microwave or the stove top until hot.
Ingredient notes: I recommend using high-quality egg noodles like these or similar. While I love the flavor and protein boost of bone broth, regular chicken broth or chicken stock will also work beautifully in this soup.
Prep ahead: Make the soup base without noodles up to 2 days ahead, then cook and add noodles just before serving.
Helpful tools: A heavy-bottomed pot distributes heat evenly.
Serve with: Crusty bread, oyster crackers, garlic bread, and/or a simple green veggie.